Nanyang Flavor – The Best Kaya Jam

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|南洋味-椰糖咖椰酱 K.A.Y.A |

记得小时候的回忆,老妈子总是最爱煮班蓝kaya。每当一有机会回去外婆家,老妈子就会在家后院耐心的炖煮咖椰酱。当时还小的我,什么也不懂,但最懂吃!妈妈煮的咖椰酱好味道,永远是属于我的童年味蕾记忆。看见妈妈坐在板凳上,一手拿着木勺子一直不停的搅拌,而另一手则需要控制炭烧的火候,细心的煮至咖椰酱变成又细又滑的糊状。古早味的美食的却需要“真功夫”才能煮出香喷喷的kaya jam. 由于我的细心和耐心不比老妈强,所以我比较偷懒,直接派上得力助手“面包机”帮我完成这血汗的程序。虽然制做方式不一样,时间也省了,但是煮出来的咖椰酱味道也是香喷喷,口感一样顺滑细致。

食材/Ingredients :

椰浆-280ml
Coconut milk- 280ml

鸡蛋-3粒
Egg- 3pcs

马六甲椰糖-200克
Malacca Palm Sugar- 200g

太古黑糖-50克
Taikoo black sugar- 50g

香兰叶-6至7叶(叠一起然后打结)
Pandan Leaves- 6to7 pieces (Tie a few pandan leaves into a knot)

做法/ Steps :

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将所有的材料放入面包机里,启动制做果酱模式。
*香兰叶-用擀面困滚一滚,让香兰叶的香气比较容易释放及更浓郁一些。

Put all the ingredients into bread machine container, start the J.A.M mode.
*Pandan leaves- flatten with rolling pin,so that the aroma of pandan leaves more easy to release and more rich.

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煮好后,把香兰叶取出。把咖椰酱过筛入盆里,用料理搅拌器搅打至顺滑细致的糊状即可。
After cooked, take out the pandan leaves. Sieve into deep bowl and use the food blender to blend till smooth and silky texture.

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我对Kaya的色泽有一定的要求,就是一定要深褐色看起来才可口,口感要顺滑细腻,而且要有一定的浓稠度。如果Kaya的质地不够浓稠的话涂在吐司上,我觉得吃起来的口感不是很满足我😁

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咸饼涂KAYA也是属于小时候的味道/Cream crackers with Kaya is the taste of my childhood

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看见饼干上的小洞溢出kaya酱好疗愈^_^

 

 

Loving.Caring.Sharing
Together We Learn =)

多一份热爱。多一份关怀。多一份分享
我们一起学习 =)

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